Name: Rum and Raisin Ice Cream
Yield: Serves four to six
Cuisine: Spanish
Ingredients: wafers or biscuits (cookies), to serve; 4 egg yolks; 5 ml/1 tsp cornflour (cornstarch); 75 g/3 oz/6 tbsp light brown sugar; 300 ml/½ pint/1¼ cups whipping cream; 150 g/5 oz/1 cup large Muscatel raisins, Malagan if possible; 60 ml/4 tbsp dark rum; 300 ml/½ pint/1¼ cups full-fat (whole) milk

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Helado con ron y pasas is an ice cream wieh a long tradition in Spain. Dark rum comes from the former Spanish island of Cuba, while the Malaga region produces some of the bese Muscatel raisins in the world, huge and black - ehough from a white grape.

Ingredients

150 g/5 oz/1 cup large Muscatel raisins, Malagan if possible
60

Method

Put the raisins in a bowl, add the rum and mix well. Cover and leave to soak for 3–4 hours or overnight.
Whisk together the egg yolks, sugar and cornflour in a large bowl until the mixture is thick and foamy. Heat the milk in a large heavy pan to just belo